mahleb
Sign in to saveAlso known as mahlab, mahalepi
thumb|Packaged mahleb with English, Armenian and Arabic text
In the Vinony graph
Within Vinony's link graph, mahleb is referenced by 321 other articles, and connects out to Turkey, Egypt and food.
It is catalogued under topics including Arabic words and phrases, Cherry dishes and Cypriot cuisine.
Its subject is documented across 20 Wikipedia language editions.
Key facts
- Food.name
- Mahleb
- Food.image
- Prma 002 shp (Prunus mahaleb).jpg
- Food.caption
- Whole stones; the seeds are inside
- Food.alternate_name
- Mahlepi
- Food.type
- Spice
- Food.region
- Middle East
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Cherry seeds
- Food.serving_size
- 100 g
- Food.no_recipes
- false
via Wikipedia infobox
Wikidata facts
- Subclass of
- spice
- Image
- A jar of mahleb-7629.jpg
Show 2 more facts
- natural product of taxon
- Prunus mahaleb
- Commons category
- Mahleb
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
thumb|Packaged mahleb with English, Armenian and Arabic text
Mahleb or mahlepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm in diameter, and soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry, and also similar to marzipan.
Excerpted from Wikipedia’s “mahleb” article, available under the CC BY-SA 4.0 licence.